Cook pasta for 2-3 minutes less than suggested cooking time. Drain and rinse in cold water. Toss in 1 Tbsp olive oil and set aside.

Dice canned tomatoes and return them to their juice. Set aside.

Heat a small skillet over medium high heat. Add 2 Tbsp olive oil and oregano and turn off heat, stirring for 1 minute to keep oregano from burning. Set aside.

Heat remaining 1 Tbsp olive oil in a large pot. Add onion, green pepper, celery, and jalapeno. Cook until tender and golden brown, about 10 minutes. Add chicken broth, chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, half and half, and oregano from the small skillet. Stir to combine. Season with salt and pepper to taste. Serve with lots of parmesan cheese shavings.